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Famous Sandwiches from Famous Cities

post #1 of 30
Thread Starter 

And maybe not so famous?

 

My favorite famous sandwich is from Chicago.  It's called the Maxwell Street Polish.   A Polish sausage that's split open, chargrilled, and served with grilled onions.

post #2 of 30

There is a small corner rest. right off of Jean Talon, no great advertisement, in fact if you were driving by you would not even notice it. But in that little Mama and Pop joint, they sell the most mouthwatering sandwich, it is pulled pork - almost caramelized, topped with some type of habenero relish, pickles, a vinegary slaw, a house mayo, served on a freshly baked Portuguese bun.....

 

it can do many things to you.....it just sings in your mouth.

 

ps. I will not even get into their grilled Haloumi with mint sauce....(it can outrun Forrest Gump)

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post #3 of 30

Sandwich that was served in a cafe in Springfield, MN. I am not sure if it is still there anymore.

 

* Exported from MasterCook *

                           Springfield Sandwich

Recipe By     :Mary Brown
Serving Size  : 2     Preparation Time :0:00
Categories    : Sandwiches

  Amount  Measure       Ingredient -- Preparation Method


 
 

  2             slices  sourdough bread -- butter one side
  2          teaspoons  butter -- for the bread
     1/3         pound  beef chuck roast -- Use leftover roast, thin sliced steak, leftover smoked beef, or deli beef
  1                cup  beef stock -- simmering
     1/4           cup  Thousand Island salad dressing
  4             slices  Swiss Cheese
  1             medium  tomato -- sliced thin

Butter one side of the bread and lay it in a frying pan butter side down (a panini press works great too).

Lay swiss cheese on the bread.

Top only 1 of the slices of bread with the beef that has been warmed in a stock

Spread the Thousand Island Dressing on the beef.

Top the beef with the tomato slices.

Fry on medium low until the bread is nicely browned, I use a cover to make the cheese melt better.

Flip the bread slice with just the cheese onto the rest of the sandwich.
post #4 of 30

The sandwiches I most associate with L.A.: 

 

  • French Dip -- Supposedly created at Philippe's, 1918, by the man himself, Phillipe Mathieu.  Cole's Pacific Electric Buffet, also founded in 1908, disputes the claim, and says the dip was invented there.  I take no position, but Philippe's won the battle with tourists.
  • Chili Dog -- Supposedly created at Pink's, 1939, by Paul Pink.
  • Chili burgers -- Supposedly created at Tommy's, 1946, by Tommy Koufax

 

Pink's and Tommy's are still in the same locations, although Pink's upgraded from cart to "stand," around 1945.  And Tommy's, spun off a bunch of unaffiliated clones -- many founded by ex-employees, some of which became chaines in their own right -- before becoming a chain in its own right.  Philippe's moved to its new, current spot in 1927.

 

Philippe's mustard, practically defines "pleaure-pain."  It is so wrong and yet so very right.

 

BDL


Edited by boar_d_laze - 8/14/10 at 12:40pm
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post #5 of 30

A muffuletta I had back in 2005 in New Orleans at the central grocery.

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post #6 of 30

Corned beef on rye and a bagel with a smear comes from New York lower east side circa 1915-21. Brought over from Eastern Europe in peoples heads.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #7 of 30

Kuan, how can you mention Chicago and not mention an Italian Beef from Al's?  CC, I also agree with you on the muffuletta, one of my all time favorites, although a Brat served on a Sheboygan Hard Roll is way up there also.

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http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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post #8 of 30

I'd put the Sheboygan style brat up against anything anywhere.

 

060627_foods_brats.grid-6x2.jpg

post #9 of 30

California Sandwich...Toronto Ontario since 1967....opened up as a grocery store and the Veal on a Bun was flying outta their faster than the groceries!....The mamas are still there frying in a pan your veal to order. Sauce is homeade on the stove you can look back in the kitchen and see the sauce on the simmer...oh the aroma!..Original location is on Claremont street in Toronto and I would highly suggest that one, to get the real feel of the original Veal. So authentic sooooo italian...that is one of the places I miss the most in Toronto...

 

get the freshly grilled hot peppers  in your sandwich.....sooooo good

 

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post #10 of 30

What about the philly cheesesteak??

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post #11 of 30

NJ's Porkroll Egg & Cheese on a hardroll. (not a 'hard' roll)

post #12 of 30

Firstly,one i've tried and remember fondly... Make that 2.  Newcastle UK- wee van by the tyne on market day serves pulled pork on a huge bun called a stottie.You can get gravy,onions and sage and onion stuffing on it

 

#2 is a shrimp poboy again in New Orleans

 

There are then the ones I dearly want to try...We now have, on cablein UK a programme called man v food. OH BOY!   some of the concoctions American diners come up with are truly amazing...Long, long roasted beef sliced wafer thin and piled high on a bun.Topped with cheeses and onions  then gloriously dunked into the unctious broth the beef was cooked in. To quote Ina (scary wifey) Garten "How could you not love that"

 

Just thought of another...Portugal. - bbq'd sardines. Bones out, heads n tails on, drizzled with oil and salt and slapped in a bun...Excellent

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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #13 of 30

Ummm...

 

Benway - I'm sorry...

 

"I'd put the Sheboygan style brat up against anything anywhere."

 

No, we were in Sheboygan several years ago and naturally had to sample the local specialty. It was a pretty high-class hotel dining dining room  and... that brat couldn't hold a candle to the brats made at Randy Ream's  Elburn Market in (suprise!) Elburn, Illinois.  It's on Illinois Route 47 about 10 miles west of Geneva IL, and about 40 miles west of Chicago.

 

The walls of his market are entirely covered with awards for his sausages, mostly for the bratwurst- but ALL his sausages are just marvelous.

 

You're not that far away. Take a nice drive in the country, bring a BIG cooler, and go crazy.  Everything he makes is outstanding.  On summer Saturdays, he has a grill out front cooking sausages and burgers, so you could have lunch, too. If it's not Saturday, there's a biker bar around the corner called "Knucklehead's" which makes an awsome cheeseburger.

 

Downtown Elburn is all of two blocks long, so you won't have much truoble finding the Elburn Market.

 

It's a trip well worth making, and will open your eyes to the best in charcuterie.

 

Bon voyage

 

Mike 

 

In late May, I was there buying 900 brats and 900 of his all-beef, natural-casing hot dogs for our Rotary Club's fund-raisers for the summer. Randy supplies most of the northeastern Illinois Rotary clubs their fund-raising sausages - all at a very good price. He's a very good man as well as one hel! of a sausagemaker.


Edited by MikeLM - 8/14/10 at 3:52pm
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post #14 of 30

Forget cheesesteaks in Philly, they are for tourists.  Philly has absolutely to-die-for pork sandwiches, the best of which I have had has been from a place in Reading Terminal Market called Tommy DiNic's.  If you ever go there get the ITALIAN PULLED PORK sandwich with broccoli rabe, not the roast pork.  I recommend it without sharp provolone cheese so all you get is the flavor of the meat, but that is up to you.  

post #15 of 30
Thread Starter 
Quote:
Originally Posted by Pete View Post

Kuan, how can you mention Chicago and not mention an Italian Beef from Al's?  CC, I also agree with you on the muffuletta, one of my all time favorites, although a Brat served on a Sheboygan Hard Roll is way up there also.


Hah!  I was just waiting for someone to mention it.  :)  Don't want to monopolize the conversation.

 

Does anyone remember the grilled salmon on San Francisco sourdough at the wharf in SF?

post #16 of 30

St Paul sandwich in St. Louis.....egg foo young, slice of onion, dill pickle,tomato, mayo, lettuce, white "squishy" bread.  sold at chop suey joints circa 1940's

 

Memphis, BBQ with cole slaw together on a bun......

 

Ferdi, Mothers in New Orleans....sliced ham, sliced roast beef, cabbage, and piece da' resistance...debris (gravy with bits of roast beef)....

 

There are the shacks in the bayou that serve french fry po'boys with gravy

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post #17 of 30

Does open-faced count?

 

http://en.wikipedia.org/wiki/Hot_Brown

 

Forget the imitations.  Without the Mornay, it doesn't count.  I did once have a Hot Brown pizza that was surprisingly tasty...

post #18 of 30

Man does that bring back memories. We used to drive to Sheboygan for those littles gems, cook them in beer, au jus and grilled onions. AND, just to let you know how long ago it was.....Schlitz beer was the breakfast of champions...
 

Quote:
Originally Posted by benway View Post

I'd put the Sheboygan style brat up against anything anywhere.

 

060627_foods_brats.grid-6x2.jpg

post #19 of 30

Back to the nature of the thread...in Chicago, the now defunct Marshall Fields used to make an awesome sandwich called

The Continental. It was open-faced and included ham, turkey, 1,000 island dressing, swiss cheese, PLOT (pickle, lettuce, onion, and tomato...) and for the life of me I can't remember the bread....but it was a hit for decades.

 

An Italian beef with sweet peppers and provolone cheese is to die for while in Chicago.

post #20 of 30
Quote:
Originally Posted by Chefross View Post

Back to the nature of the thread...in Chicago, the now defunct Marshall Fields used to make an awesome sandwich called

The Continental. It was open-faced and included ham, turkey, 1,000 island dressing, swiss cheese, PLOT (pickle, lettuce, onion, and tomato...) and for the life of me I can't remember the bread....but it was a hit for decades.

 

An Italian beef with sweet peppers and provolone cheese is to die for while in Chicago.

We used to eat at Marshall Fields about once a month back in the 1950s and I remember a sandwich very similar, though the name does not ring a bell, I remember something on the order of "Marshall Fields Special" or some such.

 

IIRC, the bread was rye or pumpernickel, whatever, IT WAS GOOD!
 

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Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
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post #21 of 30

Hi..!!

Muffuletta sandwich is one of the great sandwiches of the world, and it's criminal that it can hardly be found anywhere outside the city of New Orleans.

post #22 of 30

I've just recently heard of California Sandwiches.  A new one is getting ready to open in Burlington in the same plaza my restaurant is located it.  I don't think it is going to be too much competition for us as our menu is totally different but I do suspect the Mr Sub that's in the plaza is going to feel some pressure.  The KM's eyes lit up when I told him about them  so on a slow day I'm going to have to wander over and check it out for myself.  I love the "since 1967" on their sign.. makes me feel old as the chain is as old as me!

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post #23 of 30

I don't remember the name of the place but it was in the food court in the TO Eaton Centre (near Queen Street, not the one near Dundas) and they made this great sandwich.  It was ham, onions and pineapple all grilled with melted cheese.  It was served on a warm bun and it was just to die for.   I think it was called The Great Steak and Sandwich company but I don't remember for sure.  I make it at home all the time and everyone loves it.. .even my fussy daughter who normally isn't a fan of cooked fruit. 

 

I also really like the Montreal Smoked Meat sandwich on rye from Druxy's Deli.  Yum!

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post #24 of 30

Hi........

 

 

Hi..!!

Muffuletta sandwich is one of the great sandwiches of the world, and it's criminal that it can hardly be found anywhere outside the city of New Orleans.

post #25 of 30



 

Quote:
Originally Posted by rat View Post

What about the philly cheesesteak??



Which one? I mean there's the "sort of real knock off" we see on menu's everywhere with green peppers, onions, mushrooms, and provolone....OR.......... there's the one and only real one from South Philly with fried onions and wiz....that's CheezeWiz.

 

Gotta Pizza place about 4 blocks from home here in Virginia that does the authentic South Philly but you have to ask for it. They have the "other" one listed on the menu board. I'm probably one of maybe a dozen people that actually order the one with fried onions and wiz. Everyone else orders the "TGIRubyChilibee's" version and then also loads their's up with lettuce, tomato, mayo and other sub or grinder fixins. Sheesh! Only in the south.

 

As far as sands go there are places all over we have lived that have memorable ones.

 

 In Atlanta, Mimi's in a Minute on Briarcliffe has a lot of great sands but the last one i had there was a Cuban, Buckhead there was Dixie Tavern with an Andoullie sausage PoBoy and in the VA Highlands, the reuben at the Dark Horse Tavern.

 In Elmhurst IL......The Silverado serves (Or once served haven't been there in about 20 years)  a unbelieveable steak sand and BBQ Chicken Sand, Portillo's or Mickey's for an Italian Beef or Italian Sausage or if you couldn't make up your mind that day......... Italian Beef and sausage combo (all with hot Jardiniere and sweet peppers) or a Chicago Dog....loaded with sport peppers and all, 25th and Lake in Melrose Park was the Come-back-Inn with probably the best burger I have ever had in my life.  Also in the Chicago area there was a sand place called Italian U-Boat. Their original makes my mouth water just thinking about it.  Sadly the last two places are gone.

 In KCMO........Jack Stack BBQ has the Martin City Mayor (or is it Mayor of Martin City )  All the burnt ends from their smoked meats combined together on a roll topped with slaw and bbq sauce.

 Avon New York....Tom Wahls ground steak or red hot. The Rochester area has the Beef on Wick 

post #26 of 30

When I worked at the cafe I had to come up with the daily sandwich or wrap special and the one I really liked the best  was a wrap with grilled chicken, asisago cheese, cranberry salsa and black olives.  YUM!  That sold very very well when we had it as the daily special.  I would make the cranberry salsa from scratch and we would press the wrap on the panini grill before serving it.  I served it with a dollop of sour cream and a dollop of cranberry salsa on the side for dipping.  I've been gone from the cafe for two and a half years now and I don't think that item has been on the menu since I left. 

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post #27 of 30

A famous sandwich from a not so famous city...this has been discussed between me and another poster before.

 

the rat trap sandwich at the Cheese Shop of Newcastle, CA. , hands down the best cold deli meat sandwich you will ever eat. 

 

 

linky: http://www.yelp.com/biz/newcastle-cheese-shop-newcastle

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post #28 of 30
post #29 of 30
Quote:
Originally Posted by shroomgirl View Post

St Paul sandwich in St. Louis.....egg foo young, slice of onion, dill pickle,tomato, mayo, lettuce, white "squishy" bread.  sold at chop suey joints circa 1940's

 

Memphis, BBQ with cole slaw together on a bun......

 

Ferdi, Mothers in New Orleans....sliced ham, sliced roast beef, cabbage, and piece da' resistance...debris (gravy with bits of roast beef)....

 

There are the shacks in the bayou that serve french fry po'boys with gravy




Another St. Louisian that agrees with me about the St. Paul? Awesome!

post #30 of 30

Monte Christo, Kentucky Bown, A Real Reuben on seeded Jewish Rye Bread, A Real Maine Lobster Roll  ,A Canarsie  Brooklyn Italian Sub. Don't care where they are from, they are all good if done correctly.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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